Peruvian Chicken Rice Green Sauce (Printable Version)

Tender chicken seasoned with cumin, served over cilantro-infused rice with vibrant peas, all topped with a creamy zesty green sauce.

# What You'll Need:

→ For the Chicken and Rice

01 - 1 ½ lbs boneless, skinless chicken thighs or breasts
02 - 2 cups long-grain rice
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 red bell pepper, diced
06 - 1 cup frozen green peas
07 - 1 cup fresh cilantro, loosely packed
08 - 2 cups chicken broth
09 - 1 tablespoon olive oil
10 - 1 teaspoon ground cumin
11 - ½ teaspoon ground black pepper
12 - Salt, to taste
13 - Lime wedges, for serving

→ For the Green Sauce (Aji Verde)

14 - 1 cup fresh cilantro leaves
15 - 2 jalapeños, seeded and chopped
16 - 2 medium garlic cloves
17 - ½ cup mayonnaise
18 - ¼ cup sour cream
19 - ¼ cup cotija cheese or feta cheese, crumbled
20 - 2 tablespoons fresh lime juice
21 - 1 tablespoon olive oil
22 - Salt and pepper, to taste

# Method:

01 - Combine cilantro, jalapeños, garlic, mayonnaise, sour cream, cotija cheese, lime juice, olive oil, salt, and pepper in a blender. Blend until completely smooth and creamy. Transfer to a container and refrigerate until ready to serve.
02 - Pat chicken thighs dry with paper towels. Season generously on both sides with salt, black pepper, and ground cumin, pressing the spices into the meat.
03 - Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add seasoned chicken and sear for 3 to 4 minutes per side until golden brown. Remove chicken from pan and set aside on a plate.
04 - In the same pan, add chopped onion, minced garlic, and diced red bell pepper. Sauté, stirring occasionally, until vegetables are softened and fragrant, about 4 minutes.
05 - Add rice to the pan and stir constantly for 1 to 2 minutes until grains are coated with the aromatic mixture and slightly toasted. Meanwhile, blend cilantro with ½ cup broth until smooth.
06 - Pour the cilantro broth mixture into the pan along with remaining chicken broth. Return seared chicken to the pot. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes.
07 - Stir in frozen peas gently, being careful not to disturb the chicken. Cover and continue cooking for 5 to 7 minutes longer, until rice is tender and chicken reaches an internal temperature of 165°F.
08 - Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork around the chicken pieces. Serve chicken and rice topped with generous spoonfuls of the chilled green sauce and fresh lime wedges on the side.

# Chef's Tips:

01 -
  • The green sauce makes everything taste like a restaurant cooked it for you
  • One pot means minimal cleanup maximum flavor payoff
  • That cilantro cream sauce keeps in the fridge for days and transforms leftovers
02 -
  • Dont lift the lid while the rice simmers, that steam is doing crucial work
  • The sauce tastes better after an hour in the fridge, make it first
  • If the rice seems dry before adding peas, splash in a few more tablespoons of broth
03 -
  • Marinate the chicken in lime juice and cumin for an hour if you have time
  • Start with one jalapeño and taste the sauce before adding the second
  • Cotija cheese is traditional but feta works beautifully in a pinch

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